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Corn Pudding: Jalapeño-Cheddar

This document is a recipe for a jalapeño-cheddar corn pudding. It calls for ingredients like cream-style corn, shredded cheddar cheese, jalapeños, eggs, and cornstarch. The cornstarch is used to bind the ingredients together like a soufflé. The pudding is baked until just set, then broiled to brown the top. It serves 8 to 10 people.

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sathy
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45 views3 pages

Corn Pudding: Jalapeño-Cheddar

This document is a recipe for a jalapeño-cheddar corn pudding. It calls for ingredients like cream-style corn, shredded cheddar cheese, jalapeños, eggs, and cornstarch. The cornstarch is used to bind the ingredients together like a soufflé. The pudding is baked until just set, then broiled to brown the top. It serves 8 to 10 people.

Uploaded by

sathy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Jalapeño-Cheddar

CORN PUDDING
If this sounds familiar, it’s because it was part of the legendary
Thanksgiving menu of 2015 from my blog (RIP). So if you’ve
already made this, thank you for keeping my blog in your
thoughts and prayers. And if you’re making it for the first time,
marvel at how the thing holds together like a fancy soufflé,
because the cornstarch binds everything together. (Did you
know the secret ingredient in creamed corn is actually
cornstarch?) But, I mean, the several cups of melted cheese
probably help bind everything together, too.

SERVES 8 TO 10
ACTIVE TIME / 15 MIN
TOTAL TIME / 1 HR

4 tablespoons butter, melted, plus more for the pan


2 tablespoons cornstarch
¾ cup heavy cream
2 cups shredded cheddar cheese
2 (15-ounce) cans cream-style corn
Kernels from 2 large ears corn (or one 15-ounce can corn
kernels, drained)
¼ cup seeded diced jalapeños (2 large or 4 small), or 1 (4-
ounce) can diced green chilies
6 eggs
Kosher salt

Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan with


butter.

In a large bowl, whisk the cornstarch into the heavy cream until
smooth. Add 1½ cups of the cheddar, the creamed corn, fresh corn,
jalapeños, melted butter, eggs, and ½ teaspoon salt and stir well.
Taste and add more salt if necessary.

Pour the pudding into the baking pan and top with the remaining ½
cup cheddar. Bake until just set, 45 to 50 minutes. Fire up the
broiler and broil until the top is browned, 1 to 2 minutes.

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